I like espressos (especially mochas) but they take a bit of work to prepare a single cup. With drip brew, I can do very little and get unhealthy amounts of caffeination into my corpse. Also, I pour ungodly amounts of creamer into my coffee. That Mason jar is quite literally half coffee half creamer.
Espresso is coffee.
There is nothing magical about espressoWhile espresso is pure magic, it’s still made from standard coffee beans. Lol
By the way, that machine is actually pretty great for a topdrip. That Strong button is brilliant!
Personally, I don’t like creamer, but if you like it, then keep at it.So, my cuppa Iron Goddess of Mercy Oolong tea is right out then?
(Enjoy your coffees. no matter how you make it, everyone!)
It’s just bulk espresso /s
- thin soup espresso…
I used to date a guy who had that EXACT machine. I appreciate it’s a popular model but it brought back memories.
Anyway, he made the shittiest coffee, real dirty-tasting brown sludge and I couldn’t figure out why. When he wasn’t about one day I tested the machine with some cheap supermarket grounds and I couldn’t believe it: it was fine. Perfectly cromulent, surprising clean tasting, and hassle-free.
Anyway, after a while I figured it out. Turns out he was putting Nescafé instant coffee into the filter.
That’s disturbing. Did he actually like his coffee?
Sounds like someone so cheap that it didn’t matter what it tasted like. I think these are the people that drink the $1.50 bang energy in the morning. It’s more about a vehicle for cheap caffeine than it is about enjoying coffee. Sounds like a sad life.
That’s just how you view it. It’s not a sad life at all.
Congrats you just defined an opinion.
I can’t take all the credit. It was the little people that did most of the work. /s
If cheap, why would they add expense of coffee maker to make instant coffee? Could just boil water for that.
man, I yearn for the coffee maker that lasts long enough to have the button rub off again. It’s been years since I’ve had one last long enough to do that. I started buying service/replacement plans for my coffee makers because they just are not built like they used to be.
My drip coffee maker is a Technivoorm Moccamaster. It’s been my main coffee maker for a solid decade and it’s showing no signs of slowing down. I wouldn’t be surprised if it lived through the next decade. They’re pricey upfront, but I’m convinced that it’s paid for itself with itself with its longevity. Not to mention great coffee.
That as well will go on my list for prospects, although, I think it’s going to go closer to the espresso machine area of the listing! you are quite right they are a tad pricey up front lol
(Psst, get a French press)
that may be my choice next time around
I like the french presses but they are too hard to clean.
Dump the grounds, run hot soapy water in it. Undo the filter a bit to loosen the hold, run hot soapy water over it, re-tighten the filter. Clean.
Actually, as I type it, yeah. It’s annoying
Use a paper basket filter with it and it becomes super easy to clean after. Plus, no grit in your cup. Win-win.
Or a ChemX! Unless I drop the thing it’ll never break down on me. We also love the Aeropress because it never makes a bad cup.
Love a French press but it can be acidic and doesn’t always agree with everyone’s stomach.
Depends which coffee you use in them, getting a good blend it generally turns out very good.
I do believe that the fact remains, the lack of a paper filter + long dwell time = inherently more acidic brew. Scientifically speaking.
You can absolutely use a paper filter in a french press. Just grab a pack of basket filters, they fit most FP sizes pretty well. It makes a far better cup.
Really good to know! I’ve never seen one made that way. I wonder if filters for a percolator pot would work as well.
These kind work great:
This is how it should look:
Note, neither picture is mine, I shameless stole them from the internet.Check out the French press section in my coffee brewing guide for more details.
You’re not suppressed to use boiling water in a French press, that’s why you’re getting the acidity. Scientifically speaking.
High acidity/sourness comes from under-extracting, not over-extracting. Too high of a brew temp will bring out bitterness, not sourness.
To fix sourness, either use hotter water, finer grind size, or longer contact time with water.
All my coffee is brewed at 195.
Internet says French press is 195-205.
“* French press coffee can be more acidic than filtered coffee because it doesn’t use paper filters that trap acidic compounds.”
https://notnotcoffee.com/blog/does-a-french-press-make-coffee-less-acidic/
There are several other variables as well but the first one listed is the one my previous comment.
“French press brewing allows oils and acids to remain in the coffee, contributing to a fuller flavor profile.”
I love shitty coffee, I love fancy coffee, I love coffee.
This is my take too, any coffee is good. I just wanna talk about this drink, I don’t care how people like to actually drink it. I’ve got my preferences, and accept that others may have different preferences. It’s what makes this hobby so much fun. Life would be boring if we all had the same likes and dislikes.
When I was in university, and it was finals time and they opened the study areas 24/7, they would wheel out big coffee dispensers, the kind I associate with hospitals or bad hotels. Just a big insulated metal cylinder filled with almost rancid, mealy, astringent black liquid, with rickety little spouts.
The default coffee here is Turkish-style (we call it Turkish or Arabic coffee), but this was a weird halfway between batch brew drip coffee and Turkish style coffee. And being a few hours old it was basically the absolute worst of both worlds.
I think they don’t allow any food or coffee anymore there now which sucks, maybe one too many spills. Never an issue when I was there.
My friends knew I would only get coffee from particular places, and they would be shocked to see me drink what I called hospital coffee. But for me this was the coffee called for by the situation I was in, hopelessly cramming control systems at three in the morning. The bad coffee is integral (don’t clap) to the experience. I’m participating in the ritual that is finals here, so this is part of that ritual. The fact that the coffee tastes like bitumen is just part of me taking the moment in. I know it’s shit. I want it to be shit. Let me enjoy the diversity the world offers.
Your choice was proportional to the situation.
I’ve got one like that, but in the military. We got little packets of instant coffee in our rations, I’d just pour that in my mouth and drink some water. I think that’s still technically coffee. Tasted like shit but woke you up, first from the taste and then from the caffeine. Mission accomplished, that’s a good coffee in my book.
Getting down those concentrated bitter coffee crystals with semi cool water (that might be a bit mildewey or plasticky depending on the age of the camelbak you’re drinking from) on a long shitty ruck just feels proper.
no you’re onto something. i call them taste memories. when a flavor is ingrained with an experience
yeah, i’m not a coffee snob, i’m a food snob. i appreciate the delicacy in the coffee but if it’s brown, drink it down. if it’s black, drink it back. if it’s white, tastes alright. i can rhyme these all day.
*I can rhyme these for all time
i never said i could rhyme them good
just that i got rhyming time on my hands
if it’s blue drink your stew yeah that works well enough
You love the java jive and i do too
Waiter, waiter, percolator
That is a glass of milk with a splash of coffee.
My god i thought it was a random bar of maionese…
Evil Drip Brew Gang represent!
After trying the alternatives, including unreasonably priced espresso machines, I’ll never stop using $15-$20 (USD) 12-cup evil drip brewers. Most efficient way to get coffee in me as quickly and frequently as possible.
I love espresso. But coffee of all types is fascinating and awesome.
Use hot chocolate mix instead of some creamer or sugar. Approximates the mocha flavor along the same lines of laziness for payoff.
Coffee House owner chiming in: drink whatever the hell you enjoy.
and it’s not the me giving cats forehead kisses community, it’s the cats community, i get it
I drink coffee btw
i hate coffee i prefer matcha or chai but i have recently quit caffine
I’m not sure of all the terminology; is chai same as masala milk tea?
Espresso is a type of coffee. Some like Café Crème, some Americano, some Lungo, some filter coffee, some french press.
My recommendation for you: try the french press. Even more simple and mostly glass/metal instead of plastic.
Counter point, tossing a filter with grounds into the trash is easier than washing the French press.
“Simpler way” as you need less machinery and less equipment for the same type of coffee, while giving an ecological benefit. So tossing away a one-use filter does not really fit into that category.
Besides that, how do you clean the rest of the coffee dripper? Can you put it in the dishwasher, as you can do it with the french press? Heck, even just rinsing the french press filter is good enough in 90% of the times.
Tl;dr counter point countered.
I still can’t get a consensus definition of the difference between Café Crème and Americano.
Café crema was the original name for espresso because of the crema it produced. Café crème is the French translation. Espresso became the more popular word.
Now it’s when you make a long black / americano style drink but instead of adding water before / after pulling the shot, you run the full amount of water through a coarser grind when making the espresso.
Americano = water after shot
Long black = water before shot
Café crema = water through shotI couldn’t have explained it any better; well done!
Thanks for your input! Then this would be similar to a “lungo” or “allongé”?
My issue is more in the consensus side of things…
Some coffee places in Switzerland told me (with 100% certainty) that “Café crema” and “Americano” was the same thing, and the fancy espresso machine at work offers “allongé” and “cafe crema” as different choices…
Personally I’ve never heard of a cafe crème before, but one website says it’s an espresso to which you add a bunch of milk. Another website says it’s supposed to be less foamy than a cappuccino and less milky than a latte. Found a swiss Site which makes it sound even more complicated.
As for the others… lungo and allongé are the same thing, which is usually an espresso but you let more water flow through the coffee. Usually at least twice as much. Americano is usually just an espresso to which you add a bunch of hot water. Usually to fill one of those bigger mugs till you get to like 150-200ml
In German café crème is the same as lungo / allongé (wich are the same word just translated) but in French café crème is lungo + milk. Apparently Switzerland takes inspiration from the former :')
That makes sense! I was right on the language frontier in Switzerland, thus it could explain why different shops were using the French or the German definition!
Anyway, I think I enjoy the discussion even more than the coffee itself 😂
Little anecdote: I’ve been to Paris a fair bit, and always enjoy a big bowl of cafe au lait with my morning pastry. First time in Nice, the waiter mocked me for my order. “Café olé!” he shouted and did a little flamenco dance. In the south of France, he explained, they call milky coffee “café crème”. So there you go.
In the UK an Americano is just a watered-down espresso, no milk or cream.
Upvote for French press, there is a double-walled steel version that keeps the coffee nice and hot.
Grind the coffee yourself and it’s miles better than drip.
Eh I always end up with fines and they really bother me.
There are definitely quality levels of filter brewing too. From cheap drip machines that don’t get to the right temperature to really fancy drip machines can effectively simulate a pourover.
Just depends what you like really. Would say that a $20 French press setup will almost certainly produce better coffee than a $20 drip machine, but a better comp is a $20 pour over setup imo.
